DessertsEverything ElseQuick & EasyVeganVegan Desserts

Flourless Chocolate Brownies (gluten free)

25 mins Cook
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flourless brownie

One bowl, short, easy and impossible to stuff up!

Ramsha Baig

Like my flourless chocolate cake, I make these Flourless Chocolate brownies even when I’m no longer after a gluten loose dessert because they’re that exact! the usage of almond meal in place of flour adds lovely undertones of nuttiness in addition to ensuring they’ll be fudgy and wet. You can also try my Peanut Butter Caramel Pie for more amazing dessert.

Flourless Chocolate Brownies

I don’t assume of those as gluten-free tarts. rather, I tell human beings they are flourless chocolate brownies made with almond meal rather than flour, in order that they occur to be gluten-loose.

And unlike regular brownies made with flour, these flourless truffles are truely not possible to overcook to the factor which you lose that applicable fudginess that we all know and love approximately truffles.

Win, win! But, please be aware. in case you inquire from me to pick out between these flourless tarts and traditional truffles, I’ll plead the fifth. There’s enough space on this world for each!! (A phrase I regularly use for competing meals-love-interests).

What Goes in Gluten-free Brownies

Here’s what you need to make these gluten-free brownies:

Almond meal / ground almonds (identical thing) – this is finely blitzed uncooked, complete almonds in powder form, used in place of flour to feature a beautifully nutty flavour to baked items (like in this very famous Orange Cake and Flourless Chocolate Cake). It makes them ultra wet and also gluten-free. Find it inside the baking section, dried fruit and nut phase or health food section of grocery shops. Making your own: Blitz complete, uncooked unsalted almonds until powdered.

Almond flour is slightly distinct but may be used. Brownie texture will probable be a piece greater cake-like (almond flour is made with blanched peeled almonds, no pores and skin, and is finer) and a much less reported almond flavour.

Rice flour – this is floor rice, extensively available nowadays at everyday grocery stores. It takes the vicinity of flour in this recipe to provide the muffins a bit of a whole lot wished structure as compared to using just almond meal.

be aware but that a few manufacturers (like McKenzie’s in Australia) aren’t completely ground right into a best powder and occasionally have a tiny bit of a grit in them. not a big deal in this recipe, however I decide on the usage of Asian manufacturers as they never appear to have this problem (Asian aisle, Harris Farms in Australia, Asian stores).

Chocolate – Use cooking chocolate chips from the baking phase of the supermarket, no longer ingesting chocolate. though definitely, Lindt chocolate bars paintings high-quality, now not all eating chocolate does in order that’s why I commonly don’t recommend it!

Butter – No want to soften it as it’s far melted with the chocolate.

Huge eggs – Use eggs bought in cartons labelled “large eggs” that are 55 – 60g / 2 ozevery. this is an industry preferred. in case you don’t have eggs this size, crack eggs in a bowl, whisk then degree out 90 ml / a hundred grams.

Sugar – i love to use brown sugar because it adds a bit of caramely flavour to the muffins. but white sugar works simply fine here.

Vanilla – Extract is better best and flavour than imitation vanilla.

Salt – commonly proper practice in baking to encompass a hint of salt because it brings out the flavor of other ingredients. It doesn’t make those cakes salty!

How to Make Flourless Chocolate Brownies

Nice and easy – one bowl and just a wooden spoon!

  1. Melt the butter and chocolate in a heatproof bowl. I do this in the microwave – 3 x 30 second bursts on high, stirring in between, until melted and smooth.
  2. Mix well until smooth, then let it cool for 5 minutes just to be sure we don’t accidentally cook the eggs!
  3. Vanilla, sugar, eggs – Stir in the vanilla and sugar, then mix the eggs in until incorporated and the batter is smooth.
  4. Add dry ingredients – Mix in the almond meal and rice flour.
  5. Bake – Pour into the prepared pan, smooth the surface then bake for 25 minutes or until a toothpick inserted into the centre comes out clean but still a bit wet. You want it to be moist because that means the brownie is still fudgy! Note however that flourless brownies are far more forgiving than brownies made with flour as the absence of flour makes it hard to overcook them to the point of drying out.
  6. Cool in the pan for at least 30 minutes before using the paper overhang to lift the brownie out of the pan. Then fully cool on a rack before cutting to serve.

Slicing / serving hot v cooled – Fudgy truffles are tough to reduce when heat as they are too gooey. it’s far great to absolutely cool to room temperature before slicing. better but, for first-class results, refrigerate so it companies up, slice while cold so you get neat squares. Then permit to absolutely come to room temperature before serving. This manner, you get perfect neat slices however the identical gooey consuming revel in!

Additionally, close up proof that despite the fact that these are flourless truffles, you’ll get the signature crackly brownie surface that we all understand and love: YUMMY

I see these fudgy beauties in your future. Very near future, in fact. Like – this weekend. Then after you’ve made them, come back and tell me how much you loved them.

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Flourless Chocolate Brownies (gluten free)

Flourless Chocolate Brownies (gluten free)

ramsha
Like my flourless chocolate cake, I make these Flourless Chocolate brownies even when I’m no longer after a gluten loose dessert because they’re that exact! the usage of almond meal in place of flour.
prep time
15 mins
cooking time
25 mins
servings
16
total time
40 mins

Equipment

Ingredients

  • 1 cup dark chocolate chips or melts / semi-sweet chocolate

  • 85 g / 6 tbsp unsalted butter , cut into 1 cm / 1/2" cubes

  • 1/4 tsp cooking/kosher salt

  • 3/4 cup brown sugar (sub white)

  • 1 tsp vanilla extract

  • 2 large eggs (55-60g / 2 oz each)

  • 2/3 cup almond meal / ground almonds(or almond flour, Note 2)

  • 1/3 cup rice flour (Note 3)

Instructions

1
Preheat the oven to a hundred and eighty°C / 325°F (one hundred sixty°C fan-pressured) with a rack in the lower 0.33 of the oven.
2
Grease and line a 20cm / eight" rectangular pan with baking paper (parchment paper) with excess overhang so it's smooth to raise out the brownie whilst cooked.
3
Soften butter and chocolate: place chocolate, butter and salt in a heatproof bowl. Microwave in 3 x 30 2d bursts on excessive, blending in between, until melted and smooth. you could additionally try this over simmering water at the stove.
4
Cool five mins: mix nicely to mix the chocolate and butter then leave to cool for five minutes.
5
Add vanilla, sugar and eggs: Stir in the vanilla and sugar. Crack the eggs directly into the bowl, and stir till mixed.
6
Add dry: add almond meal and rice flour, and mix very well till fully blended.
7
Bake: Pour the batter into the prepared pan and smooth the floor. Bake for 25 minutes or until the truffles are barely puffed throughout and a toothpick inserted into the center comes out moist but clean. You want it to be moist!
8
Cool and serve: Cool brownies for as a minimum half-hour inside the pan. put off the brownie by using preserving the edges of the baking paper, absolutely cool on a rack. Then reduce into squares (three x 3 for tremendous ones, 4 x four for sensible ones). See notice 4 for extra reducing recommendations.

Notes

1. Chocolate – Use cooking chocolate chips from the baking section of the supermarket, not eating chocolate. Though actually, Lindt chocolate bars work great, not all eating chocolate does so that’s why I generally don’t recommend it! 2. Almond meal / ground almonds (same thing) – finely blitzed raw, whole almonds in powder form. Find it in the dried fruit and nut section or health food section of grocery stores. Making your own: Blitz whole, raw unsalted almonds until powdered. Almond flour is slightly different but can be used. Brownie texture will probably be slightly more fine (almond flour is made with blanched peeled almonds, no skin). 3. Rice flour – Ground rice, widely available these days at everyday grocery stores. Gives these brownies a bit of much needed structure compared to using just almond meal. Note however that some brands (like McKenzie’s in Australia) are not fully ground into a fine powder and sometimes have a tiny bit of a grit in them. Not a big deal in this recipe, but I prefer using Asian brands as they never seem to have this problem (Asian aisle, Harris Farms in Australia, Asian stores) 4. Cutting – Fudgy brownies are difficult to cut when warm as they are too gooey. Best to cool to room temp before slicing. For best results, refrigerate so it firms up, slice when cold so you get neat squares. Then allow to fully come to room temperature before serving. This way, you get perfect neat slices but the same gooey eating experience! 5. To scale up, use multiple pans. Don’t try to cook a big batch in a larger pan than an 20cm/8″ square pan otherwise the sides will overcook while the middle will be undercooked (as I found out first hand!). 6. Storage – Keeps in an airtight container for 5 days, though if it’s quite warm where you are, best to keep in the fridge and bring to room temp before eating. 7. Nutrition per slice.
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